Double Ginger Cookies

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1.3 cups cane sugar organic
• 0.3 cup canola oil organic
• 0.8 cup crystallized ginger organic minced
• 1.5 cups flour organic all-purpose
• 2 tablespoons ground flaxseed organic
• 1 teaspoon ground ginger organic
• 1 tablespoon juice of lemon fresh organic
• 1 teaspoon lemon zest organic grated
• 0.5 teaspoon salt 
• 0.5 cup apple sauce unsweetened organic
• 0.5 teaspoon vanilla extract organic
• 1.5 cups flour whole wheat organic

Equipment

• bowl
• baking sheet
• oven
• whisk
• plastic wrap

Directions

1. In a large bowl, whisk together the flours, baking powder, bakingsoda, salt, ground ginger, and crystallized ginger.
2. In a separate bowl, combine 1 cup of the sugar and all the remainingingredients.
3. Stir the two mixtures together until moist and incorporated, shapeinto a disk, and cover with plastic wrap. Cover and refrigerate for1 hour, or up to 1 day.
4. Preheat the oven to 350°F.
5. Place the remaining 1/4 cup sugar in ashallow bowl. Use 2 Silpats or lightly grease 2 cookie sheets.
6. Flour your hands and form the dough into 1-inchballs.
7. Roll the dough balls through the sugar, and then flatten them with the greased bottom of a drinking glass or cup.
8. Place the cookies 2 inches apart on the prepared baking sheets.
9. Bake the cookies for 18 minutes, or until slightly browned (theywon't get very dark, so be careful not to keep them in too long).
10. Let the cookies cool on the baking sheets for a minute. Thentransfer them to wire racks to cool completely.
11. These cookies are vegan, but you'd never know the difference!
12. Reprinted with permission from Organic and Chic by Sarah Magid, (C) 2009 William Morrow